Recipe by : Ariel Jasa, Mandaluyong City, Philippines
Bangus Embutido is fish counterpart of the iconic Filipino meatloaf -- Embutido. It uses the equally iconic national fish, bangus or milkfish, which is abundant especially in the northern province of Pangasinan.
Every year, a Bangus Festival is celebrated in Pangasinan with a cooking competition for bangus as main event.
One dish that caught my attention was the Embutidong Bangus -- a cross between Embutido, for the way it was cooked and Rellenong Bangus, for they have almost the same ingredients.
Imagine doing a rellenong bangus filling, minus stuffing it back in its own skin (sounds hideous!) -- but rather forming into a log and steamed to cook.
This dish is certainly much easier way to prepare than the relleno, and it could be healthier, too, because it is steamed rather than fried.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Steam or briefly fry the bangus fillet for 1 - 2 minutes to partially cook, then flake to break down the fillet.
2 Fry the potatoes until lightly browned.
3 Saute the garlic and onions, then add the potatoes, carrots, raisins and red bell pepper.
4 Add the flaked bangus and season with salt and pepper.
5 Turn the heat off and set aside to cool down.
6 Once cooled, mix together the sauteed fish and vegetables with pickle relish, eggs and breadcrumbs.
7 Measure 1 cup of the mix, flatten to about 3" x 6" and lay the halved boiled eggs along the length.
8 Form into a log sealing the eggs inside and wrap tightly in aluminum foil.
9 Steam for 15 to 20 minutes.
10 Slice diagonally and serve with ketchup dipping sauce.
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